Meatball and Olive Stew
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 lb ground beef
1 lb ground pork
2 Tbsp uncooked white rice
1/2 small onion, minced
2 eggs, beaten
1/4 lb fresh tomatillos, husks removed
2 jalapenos (optional)
1 1/2 small white onions, quartered
1 tsp minced garlic
1/2 cup chopped cilantro
8 oz pitted green olives
1 cup water
1 Tbsp olive oil
3 cups water
Salt to taste
Instructions:
Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1-inch meatballs and set aside.
Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begun to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup water. Blend until almost smooth.
Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.
Serves 6.
From allrecipes.com